# What You Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour (160 g)
02 - 1/2 cup unsalted butter, cold and cubed (115 g)
03 - 1/4 cup powdered sugar (30 g)
04 - 1 large egg yolk
05 - 2 to 3 tablespoons cold water
06 - Pinch of salt
→ Custard Filling
07 - 1 1/2 cups whole milk (360 ml)
08 - 1 cup heavy cream (240 ml)
09 - Large pinch saffron threads
10 - 1 vanilla bean, split and seeds scraped or 2 teaspoons pure vanilla extract
11 - 4 large egg yolks
12 - 2 large eggs
13 - 2/3 cup granulated sugar (130 g)
14 - 2 tablespoons cornstarch
15 - 1/4 teaspoon ground cardamom (optional)
16 - Pinch of salt
# How to Make It:
01 - In a mixing bowl, blend flour, powdered sugar, and salt. Add the cold, cubed butter and use your fingertips to work it into a breadcrumb-like consistency.
02 - Incorporate the egg yolk and enough cold water to bring the dough together. Shape into a disc, wrap with plastic wrap, and refrigerate for 30 minutes.
03 - Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trim edges, prick the base with a fork, and chill for 10 minutes.
04 - Preheat oven to 350°F. Line the pastry with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake an additional 5 minutes. Allow to cool slightly.
05 - Warm the milk and cream in a saucepan over medium heat. Add saffron threads and the split vanilla bean with seeds. Heat gently until steaming, without boiling. Remove from heat, cover, and let infuse for 10 minutes.
06 - In a separate bowl, whisk together egg yolks, whole eggs, sugar, cornstarch, cardamom if using, and salt until pale and smooth.
07 - Remove the vanilla pod from the infused milk mixture. Gradually whisk the warm milk and cream into the egg mixture to temper the eggs.
08 - Pour the custard filling into the pre-baked pastry shell. Bake at 325°F for 25 to 30 minutes, until the custard is just set with a slight wobble at the center.
09 - Cool the tart completely at room temperature, then refrigerate for at least one hour before slicing and serving.
